Pumpkin Stuffed Green Lentil Cannelloni Recipe

Fall has kicked into high gear and I’m seeing pumpkin everything, everywhere. You can’t walk into a restaurant or grocery store without seeing all of the pumpkin flavored goodies to tempt your taste buds. I’ve always been a big fan of pumpkin, so Fall is the perfect season for me.

Today’s guest post recipe is courtesy of Explore Cuisine. This seasonal vegan dish is made with Explore Cuisine’s no-boil Green Lentil Lasagne noodles which are loaded with plant-based protein and are gluten-free, organic and non-GMO. It will make 3-4 servings.

Pumpkin Stuffed Green Lentil Cannelloni Recipe

For the Cashew Cream:

1/2 cup raw cashews,
1 cup water boiling water
1 clove garlic
2 tsp nutritional yeast
1/4 tsp salt
6 sheets Explore Cuisine Organic Green Lentil Lasagne
2 cups prepared tomato sauce
1 to 2 tsp red pepper flakes (to taste, optional)

For The Filling:

15 oz canned pumpkin
1 teaspoon nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1/4 to 1/2 tsp salt (to taste)
1/2 tsp black pepper

To prepare the cashew cream (this can be prepared ahead of time), soak the cashews in 1 cup of boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water.

Combine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use.

In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together.

While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use.

Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them aside.

Preheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5 x 7.5 inch baking dish. Spoon about half of the cashew cream over the sauce.

To prepare the cannelloni, place about a tablespoon and a half of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutes.

Drizzle with the remaining cashew cream before serving. Serve warm.

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Disclosure: This is a guest-post recipe. We’re not responsible for any recipe errors.